Braised Roasted Pork Belly with Pickled Mustard Green (Thit Heo Quay Kho Cai Chua)

Braised Roasted Pork Belly with Pickled Mustard Green (Thit Heo Quay Kho Cai Chua)

Ingredients
1 lb. Roasted Pork
1 lb. Pickled Mustard Green
10 Boiled Eggs (Optional)
3/4 cup Soy Sauce
1/2 cup chopped Green Onions
1 Tbsp. minced Garlic
Black Pepper
1 Tbsp. Oil
1/2 tsp. Coconut Caramel
1 tsp. Salt
2 Tbsp. Sugar
1 1/2 cup Water
Stir-fry Pickled Mustard Green
Pinch of Salt
1 tsp. Sugar
1 Tbsp. Oil
1 Tbsp. minced Garlic

Cut 1 lb. Roasted Pork into pieces.  Put on a plate and set aside. In a large pot.  Add in 1 Tbsp. Oil.  1 Tbsp. minced Garlic.  Sauté until slightly brown.
Add in 1 lb. Pickled Mustard Green. Add in a pinch of Salt and 1 tsp. Sugar. Stir for a few minutes.  Pour it onto a plate and set aside.
In a clean pot add in 1 Tbsp. Oil and 1 Tbsp. minced Garlic. Sauté until slightly brown. Add in Roasted Pork. Add in 1/2 tsp. Coconut Caramel. Add in 3/4 cup Soy Sauce.
Add in 1 tsp. Salt. Add in 2 Tbsp. Sugar. Mix. Add in 1 1/2 cup Water.  Add in 10 boiled Eggs. Add in some chopped Green Onions. Using medium to low heat.  Let it simmer.
Add in the Pickled Mustard Green. Mix and let it simmer for another 5 minutes. Add some Black Pepper and chopped Green Onions.